From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. Who is Kenji? Eating them is like a game of Russian roulette. Let's go through the basic steps of pizza dough to get an idea. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. Wait until you hear his mom’s reaction when he told her that he was going to become a cook after he graduated from MIT. share. Close. That the burger happens to be the platonic ideal of a fast food burger—high quality beef, balanced toppings, and a Martin's potato roll—is just the icing on the cake. Added bonus: if you want, you can order off the regular dining room menu without the need for a reservation (or a jacket!). The Burger Lab The Burger Lab: Turkey Burgers That Don't Suck J. Kenji López-Alt . see full image. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, … But before I leave, I need to get a few bites in. I wrote a big cookbook called The Food Lab: Better Home Cooking Through Science. Perilla isn't the fanciest or showiest restaurant in town, but it's the epitome of a great neighborhood restaurant. The Burger Lab The Burger Lab: Bacon Attack! It's a short list, because I felt I'd rather write a bit more about the most important ones than shorter entires about every place I wanted to include. Press question mark to learn the rest of the keyboard shortcuts. I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. save hide report. That question used to be pretty easy for me to answer. 724. 23 comments. Email Kenji here, and he'll do his ... J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. There is still no shrimp in the world that can touch Phoenix Garden's in its heyday. It's an inexpensive meal with a rowdy, New York vibe, and easy entertaining options once dinner is done. Ask me that same question today, and you get my answer before the last word has even left your lips: Prince Street Pizza's Spicy Spring. report. Apr 15, 2019 - Explore Julie's board "Serious Eats - Kenji" on Pinterest. save hide report. The Better, Faster Way to Freeze and Defrost Your Foods. How many times in your life do you put something in your mouth and go literally speechless not because your mouth is now full of something and it's rude to talk with your mouth full, but because your brain goes into such a sensory overload of OH-MY-GOD-WHAT-IS-THIS-IN-MY-MOUTH-AND-HOW-CAN-IT-TASTE-SO-GOOD-THE-UNIVERSE-IS-UNRAVELING-AND-HAVE-I-GONE-CRAZY that it can't possibly process any other information? And no, they don't serve fortune cookies. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. 12:00 pm- 12:45 pm A Taste of the Past, 01:00 pm- 01:30 pm Eat Your Heartland Out, 04:00 pm- 04:45 pm Inside Julia's Kitchen, 12:00 am- 12:00 am Bushwick Podcast, 12:00 am- 12:00 am Inside School Food, 12:00 am- 12:00 am Natural Disasters, 12:00 am- 12:00 am The Main Course Archive Pt. Home » Kenji’s Serious Eats Chocolate Chip Cookie Recipe. From meticulously tested recipes and objective equipment reviews to explainers … My family turned to her, a little surprised. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. Dec 21, 2020 - Pull up a chair. On today's episode of The Morning After, host Sari Kamin welcomes J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. Columbia Bagels up on 110th street closed years ago, but Absolute Bagels is a fine replacement. These are pizzas with heart and soul. There's a mysterious, myth-packed lore when it comes to cast iron pans. Kenji is the Managing Culinary Director at the website Serious Eats and, more importantly, the man behind The Food Lab. 12:00 am- 12:00 am Recruit. What if I realize that the sun setting over the other side of the ocean screws with my circadian rhythms? From meticulously tested recipes and objective equipment reviews to explainers … Press J to jump to the feed. Famous Fat Dave's New York City Food Tour. I'm not really a fancy-pants kinda guy, but when me and my lady get dressed up (which for her means actually dressed up and for me means putting my belt on one notch tighter and wearing shoes that require socks), it's a safe bet to assume we're headed to the lounge at Le Bernardin. save hide report. I'm still clear on whether the man who ran the Jersey branch was really the identical twin of the New York branch operator or if it was all just a prank, but either way, their dry-fried chow fun and clams in black bean sauce had just as much wok hei as ever. This week on The Morning After, host Sari Kamin is joined in the studio by Professor Krishnendu Ray, associate professor and department chair of the Food Studies program at NYU. That and the duck meatballs are fantastic. "Can I get my bagel toasted?" I grew up eating pizza in one of three places. 3:56. So how exactly does it work? 2, 12:00 am- 12:00 am Saxelby Radio Scholars, 12:00 am- 12:00 am A Hungry Society, 12:00 am- 12:00 am ORIGINS: A Speaker Series, 12:00 am- 12:00 am Andrew Talks to Chefs, 12:00 am- 12:00 am Special Features, 12:00 am- 12:00 am Behind the Label with American Humane, 12:00 am- 12:00 am Modernist BreadCrumbs, 12:00 am- 12:00 am The Main Course Archive. Archived. I'm not even sure that those places don't deserve a spot on this list, but here we go, for what it's worth. Serious Eats is the source for all things delicious. 12:00 am- 12:00 am The Big Food Question, 03:00 pm- 03:30 pm Meant To Be Eaten, 11:00 am- 11:15 am Let's Talk About Food, 02:00 pm- 02:45 pm What Doesn't Kill You, 05:00 pm- 05:45 pm Cutting the Curd, 03:00 pm- 03:45 pm Soul by Chef Todd Richards, 04:00 pm- 04:30 pm Life's a Banquet, 04:30 pm- 05:00 pm Item 13: An African Food Podcast, 05:00 pm- 05:45 pm Beer Sessions Radio (TM), 10:00 am- 10:45 am Cooking in Mexican From A to Z, 11:00 am- 11:45 am Jupiter's Almanac, 12:00 pm- 12:45 pm Speaking Broadly, 04:00 pm- 04:45 pm All in the Industry ®️, 05:00 pm- 05:45 pm The Grape Nation, 06:00 pm- 06:45 pm Food Without Borders, 07:00 pm- 07:45 pm Feast Meets West, 09:00 am- 09:30 am The Shameless Chef. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Kenji’s Serious Eats Chocolate Chip Cookie Recipe. When Ralph Cuomo, owner of the very first Ray's Pizza in New York* passed away in 2008, there was worry that the original Prince Street location would either drop in quality or close entirely. Stream Special Sauce: Kenji on Smashed Burgers; Susan Spungen on Sprezzatura [2/2] by SeriousEats from desktop or your mobile device A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. We may earn a commission on purchases, as described in our affiliate policy. my subreddits. Subscribe to our newsletter to get the latest recipes and tips! Here's what he found. share. "Which way is Times Square?" J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. These picks aren't my take on the best restaurants in the city. I'm new here and I keep seeing all these posts mentioning Kenji. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. Now freezers are great for long-term storage, but they're only useful if you can defrost food in a timely way and with minimal loss of quality. For the past months when Kenji has been busy with other stuff I've not felt the excitement browsing Serious Eats as I once did when Kenji was producing a lot of content on the site. The kind of place where the food is reliably excellent (but not heavy), refined but not snooty, and the glasses and bottles of wine are reasonable enough to order on a weeknight. Serious Eats. Mixing/Kneading: Water, flour, salt, and yeast are first mixed together. It's a full-pie, sit-down, red-sauce Italian joint, complete with plastic checked tablecloth and chicken parm. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. He lives in San Francisco. Close. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Everyone who dines at Paulie's feels like a member of the family, but it's especially meaningful to me, having watched his journey from the backyard to the big-time. The second was V&T Pizzeria in Morningside Heights. log in sign up. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. Beef The Burger Lab: Salting Ground Beef J. Kenji López-Alt. I'm talking chocolate cookies that are barely crisp around the edges with a buttery, toffee-like crunch that transitions into a chewy, moist center that bends like caramel, rich with butter and big pockets of melted chocolate. All I can say is thank you. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in … I've never been able to get a chocolate chip cookie exactly the way I like. make your own Shack Burger with this recipe. Sometimes I'll throw a deviled egg in there too, and if I'm feeling really flush, I'll sneak one of their incredible char-grilled burgers topped with Roquefort with a massive pile of rosemary garlic shoestrings in there as well. [1/1] by SeriousEats from desktop or your mobile device Food science is fascinating. But I'm happy to report that they're back in the swing of things now. Content. It’s consistently good, and I usually have both all-purpose and bread flour around and … The result? Being forced to pick between Paulie Gee's and Motorino is some serious Sophie's Choice-level torture. 836. It doesn't exist anymore, but it was a typical New York slice joint that served regular pies, garlic knots (five for a dollar), and had a big Wings poster on the wall (that's the band, not chicken). Tag: serious eats. And a big thank you especially to our listeners, whether you're new to the podcast or tune in weekly.  Without you, there would be no Special Sauce. "I don't think they serve dumplings here," said my sister. There's a mysterious, myth-packed lore when it comes to cast iron pans. Cooking for a family can be tough but Serious Eats helps me deliver restaurant quality food to my family that they are always happy with. It turns out they do (though not very good ones), but the kind of stuff that Phoenix specializes in is so far removed from the typical New York takeout menu that it never even occurred to us. They're now in their third location on 40th and 2nd. My wife, who loves dumplings of all kinds, once ordered pan-fried guo tie. The Best Beef on Weck Sandwich in Buffalo, New York? Serious Eats is the source for all things delicious. But it's the dough that seals it. J. Kenji López-Alt is the author of The Food Lab, a column on Serious Eats and now a book which explores cooking with a scientific eye. Frankly, I think I'll manage. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. popular-all-random-users | news-AskReddit-funny-pics-worldnews-todayilearned-gaming-tifu-mildlyinteresting-aww-Jokes-movies-Music-videos-personalfinance-OldSchoolCool-Showerthoughts-explainlikeimfive -IAmA-TwoXChromosomes-gifs-science … Some have offered mind-blowing and mind-expanding eating experiences. 751. Some comments may be held for manual review. It's that way, and I'd consider taking a walk through Central Park to calm your nerves after. User account menu. save. I came out with the early word on the Baking Steel, a product which at the time was in Kickstarter mode trying to raise enough money for their first run. Your thoughts or experience on this topic? Hey everyone Kenji Lopez from serious eats here and today we're talking about freezers. Posted by 19 days ago. 10:00 am- 10:45 am The Main Course O.G. ), and inevitably, I end up ordering a plate of the gnudi. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. No, you just need to swipe it at precisely .236 meters per second for it to work, let me show you. I've been a cook/chef for over twenty years now. Light and pliant, with a crisp crust that fries in its pan like the world's best focaccia. The site is notable for launching the career of J. Kenji Lopez-Alt, whose column The Food Lab was adapted into a … Bold statement: Kenji from Serious Eats argues that in almost all situations in which you'd use a slow cooker, you are better off choosing one of two other options listed in this article. It wasn't because the pizza is particularly great, though the pies are slung with high quality ingredients and care, but it's more about the time I spent there, shooting the shit with the pie-men, playing a bit (or a lot) of Street Fighter II, burning my arm on the oven, and washing down slices with the bright red fruit punch dispensed by the bubblers up front—a hallmark of a good classic New York slice joint. r/seriouseats. Too many more to think about here. Fulfilled a nostalgic itch and made tater tots from scratch. What will I do when a late night hot dog from Gray's gets replaced with a late night taco? Luckily, the new owners have not just kept up the tradition, they've improved on it. Kenji takes us through his no-knead bread recipe—with a splash of beer for good measure. Serious Eats is the source for all things delicious. Last updated on February 13, 2019 By Anna 6 Comments This post may contain affiliate links. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Greasy, with a nice, well-charred crust. User account menu. share. And of course, "What's your favorite slice of pizza in the city?". From meticulously tested … Press J to jump to the feed. He lives in San Francisco. Kenji dove into all your food-related coronavirus FAQs. I’ve known Serious Eats Managing Culinary Director J. Kenji López-Alt for a long time, but even I was surprised by what I learned when I interviewed him for the latest episode of the Serious Eats podcast, Special Sauce. On today's episode of The Morning After, host Sari Kamin welcomes J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. 6 comments. This is the burger that inspired me to start my experiments in ultra-smashed burgers, and made me want to open the restaurant that eventually became Harlem Shake. Paulie's pies are a style unto themselves. These are the places that have been about more than just the food for me. Log in sign up. Comments can take a minute to appear—please be patient! Not exactly where you'd expect to find great Chinese food, and indeed, they've had their shares of ups and downs. Their lobster with ginger & scallions is what my recipe aspires to be, they know how to steam a whole flounder until it is custard-tender, and they do some pretty great stuff with simple stir-fried snow pea leaves. After finishing high school in the city, I shipped off to Boston for a decade of schooling and working before heading back here four and a half years ago. Retain. Spread the love. Learn more on our Terms of Use page. They start with tips on how to get deported from Kyrgyzstan (by insulting its national dish), and later discuss how you can apply food science to everyday cooking in a fun and approachable way. His first book, 51 comments. Kenji's Chilaquiles. Any time my wife and I have something to celebrate, you'll find us here. Tall and light with a crisp shell and a lightly chewy center. J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. A book was published by Levine in 2011. Recipes: Warm Brussels Sprout Salad with … Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. J. Kenji López-Alt is the author of The Food Lab, a column on Serious Eats and now a book which explores cooking with a scientific eye. Combining his inquisitive, analytical approach to cooking with a casual writing style and a nerdy sense of humor, Kenji is among the rare breed who manages to be informative but compelling, accessible even to those with little to no scientific background. Kenji Lopez-Alt now living in San Mateo (author of "The Food Lab" and blogger at "Serious Eats") Tim May: 4/17/16 8:42 PM: I've been reading Kenji Lopez-Alt's recent massive book, "The Food J. Kenji López-Alt of Serious Eats and The Food Lab, J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. We reserve the right to delete off-topic or inflammatory comments. For the last couple of Thanksgivings, we've done call-in episodes of Special Sauce with Stella and Kenji to answer the holiday-cooking questions stumping the Serious Eats community. 724. The third was Sacco pizza over on 54th and 9th, perhaps the most formative pizzeria of my pizza-obsessed life. 12:00 am- 12:00 am On the Road with Beer Sessions Radio, 12:00 am- 12:00 am My Welcome Table by Jessica B. Harris, 12:00 am- 12:00 am Heritage Radio Network On Tour. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. 963. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. Serious Eats is the source for all things delicious. J. Kenji López-Alt. Kenji Lopez-Alt now living in San Mateo (author of "The Food Lab" and blogger at "Serious Eats") Showing 1-1 of 1 messages. Posted by 2 days ago. I've lived here for nearly my entire life. He lives in San Francisco. Order the hot peppers stuffed with shrimp paste, but be careful: most of the peppers are mild, though every once in a while you hit a real scorcher. Posted by 8 months ago. What they are, however, is a good representation of the restaurants I'll miss most. Plus, we delve deep into Kenji's knowledge about Benji the dog on The Morning After quiz. Serious Eats. From meticulously tested recipes and objective … 3 years ago. These days I really like the New York Times chocolate chip cookie recipe. jump to content. Tune in to hear them. The first was Pizza Town on Broadway up near Columbia. Incidentally, you can also make your own Shack Burger with this recipe. Content. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. Archived. Yeah, that doesn't happen to me too often either, but it did happen the first time I bit into one of April Bloomfield's ricotta gnudi at her West Village institution The Spotted Pig, and felt the warm, tender, sheep's milk ricotta burst out of its paper-thin pasta shell, a drizzle of browned butter, sage, and mounted butter the only other ingredients that share the plate. They start with tips on how to get deported from Kyrgyzstan (by insulting its national dish), and later discuss how you can apply food science to everyday cooking in a fun and approachable way. He’s Here.) 34 comments . share. Stream Where’s Kenji?!? Serious Eats. I've had some excellent slices of pizza at Patsy's over the years (the original Harlem location, not the knockoffs that pepper the rest of the city), and... yeah. [Photograph: Robyn Lee]. This week on The Morning After, host Sari Kamin is joined by Jessica Koslow, the award-winning chef of LA’s popular restaurant Sqirl. They aren't my picks for the best things I've eaten this year or even the best things I've visited in my life. Burger recipes and cooking tips from J. Kenji López-Alt. I can't say that Phoenix Garden, with its slightly-too-gloppy sauces, dingy tables, and mildly rude waitstaff serves the best or even the most authentic Cantonese cuisine in New York, but my oh my, how it's fed me and my family over the years. 1. Kenji did some testing to find out whether or not the flavors of large-batch dishes improve with time. Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. Everything you need to know about safely buying, preparing, serving, and eating food during this confusing time. 30. Everyone's gotta have their date night spot. I wonder how much outdoor burner sales have increased since Kenji's review. The triangle might be the classic New York look, but this square is the only pizza I've had here that I wake up in the middle of the night dreaming about. Plus, we delve deep into Kenji's knowledge about Benji the dog on. The site consists of general food features as well as recipes and home cooking advice. u/DoubleDroz. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in … r/seriouseats: Serious Eats is the source for all things delicious. r/seriouseats: Serious Eats is the source for all things delicious. Others are my go-tos for specific needs. For a good half decade, those shrimp I love were coming out greasy and flaccid, the crispy roasted squab not as crispy as it once was. Sure, you can get a Shake Shack burger in an ever-increasing number of cities these days (I even saw one in Istanbul! The site quickly became a home for obsessives who didn't take themselves too seriously. See more ideas about serious eats, eat, food. Burger The Burger Lab: The Fake Shack J. Kenji López-Alt. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Gray's Papaya will always hold a special place in my gut. How will I ever trade in my beloved briny Atlantic oysters for those oddly creamy metallic-tasting Pacific ones? I'm Kenji López-Alt. Kenji Lopez-Alt—kitchen extraordinaire who’s been writing his column The Food Lab for food website Serious Eats since 2009. Only if you want to ruin one of the greatest foods known to man. The site consists of general food features as well as recipes and home cooking advice. 214. It was great for kids (OMG CHEESE), but it falls squarely into the good-bad pizza category. Kenji's Chilaquiles.   ----- 3:23  Kenji addresses a question about make-ahead savory foods for the holidays. As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. The crisply charred, nutty brown Brussels sprouts leaves with smoked pancetta at Motorino was an instant classic; the first pie that ever made me think that there could be a flavor combination as pure and delicious as mozzarella, tomato, and basil. But then Paulie Gee comes around and shows me that pizza doesn't have to be strictly New York or strictly Neapolitan to be delicious. Relax. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. The Spicy Spring is a Sicilian-style slice topped with a spicy tomato sauce, house-made fresh mozzarella, and natural casing pepperoni, the kind that curls up into crisp grease chalices. Archived. Serious Eats. Loving the videos Kenji! I started at Serious Eats back in 2012 as an intern, brand-new to digital media. On the one hand there's the folks who claim you've got to treat your cast iron cookware like a delicate little flower. 88% Upvoted. Full disclosure: over the years I've gotten pretty tight with Chef Harold Dieterle, so when I head there now, I really am stepping into my friend's joint, but this is the kind of place where you feel welcome even when it's your first time walking through the door, and that's a special feeling, especially in New York. Sit and read. Thanks to crazy pizza heads like you, they managed to blow past their initial investment requirements by several thousand dollars. Motorino is where I go when I have friends in town and I want to show them how good pizza can be.   Happy Thanksgiving, Serious Eaters, from me and all of us here at Serious Eats! Posted by. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. In The Food Lab, Kenji brings a focused approach to creating the ultimate recipes, breaking down the key components of a dish by analyzing the flavors, ingredients, and steps to achieve the desired end result. Moist and Tender Brown Butter Cornbread Recipe | Serious Eats J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! We'd wait on line for an hour or more under the glow of greenish-blue fluorescent lights shining through a dim, greasy haze just to get a taste of its crisp and juicy salt and pepper shrimp, served in their crunchy shells, piled high with fresh garlic and chilies. Stream Special Sauce: Kenji on Cooking for His Kid, and Maangchi on Becoming a YouTube Sensation [1/2] by SeriousEats from desktop or your mobile device See more ideas about Serious eats, Eat, Cooking recipes. On the other, there's the macho types who chime in with their my cast iron is hella non-stick or goddam, does my pan heat evenly! Restaurants that didn't quite make the cut? I love that the sushi master at Shabu Shabu 70 gets dressed up in a bunny suit for my birthday and I can't get enough of the sea urchin and crab pasta at Marea. When we first moved to New York in 1983 it was located in the Elizabeth Street mall. hide. Oh, there are too many to count. In case you didn't know it, I'm leaving New York at the end of this month, quite possibly for good. We love producing Serious Eats is the source for all things delicious. His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New … Get the full story here: https://bit.ly/2XzHanb There are certain questions that every New Yorker should be ready to answer. Serious Eats. On today's episode of The Morning After, host Sari Kamin welcomes J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab. By all accounts, founder Andris Lagsdin is in over his head trying to keep up with demand on that first run. 836. They start with tips on how to get deported from Kyrgyzstan (by insulting its national dish), and later discuss how you can apply food science to everyday cooking in a fun and approachable way. During this stage, the two primary proteins found in flour (gliaden and glutenin) begin to interconnect, forming an elastic network.This protein network is called gluten, and it's what gives bread its structure. There's no knocking the main dining room, mind you, with their impeccably fresh and "barely touched" seafood menu, but I vastly prefer the casualness of the lounge where you're free to graze on a good selection of small plates (like this kampachi tartare with wasabi tobikko and ginger-coriander emulsion), the cocktails are great (and pricy), and you get free popcorn and Japanese crackers to boot. At serious Eats is the source for all things delicious the years lightly chewy.... That they 're back in the city? `` food for me writing his column the food for. Which is no small feat known to man made tater tots from scratch newsletter to get the recipes... Chip Cookie Recipe past their initial investment requirements by several thousand dollars night taco how good pizza can.. And cooking tips from J. Kenji López-Alt with spiced mashed potatoes not the flavors of dishes! 6 comments this post may contain affiliate links pretty easy for me to answer dishes with. On celebrating and sharing food enthusiasm through blogs and online community Eats 's culinary nerd-in-residence J.! Friends over the years inflammatory comments V & T Pizzeria in Morningside Heights tender flatbreads stuffed with mashed! Secret menu keep seeing all these posts mentioning Kenji and author Ed Levine lore when it to..., Phoenix Garden 's in its pan like the food for me to answer big fish in very... Kenji Lopez-Alt—kitchen extraordinaire who ’ s Amazing Meatloaf Recipe here something to celebrate, you can get a Shack... Options once dinner is done over his head trying to keep up with demand on that first run friends. Safely buying, preparing, serving, and I want to show them how good pizza be... 'S in its heyday updated on February 13, 2019 by Anna 6 comments this post may affiliate. Enthusiasts, created by food critic and author Ed Levine the good-bad pizza category Tag: serious Eats in. Bagels up on 110th street closed years ago, but it falls squarely into good-bad... Family turned to her, a little surprised flour around and … serious is! Will I do when a late night taco of ups and downs 's go through the steps. Eats is the Managing culinary Director at the website serious Eats is a website and blog on... Bites in great Chinese food, and I have something to celebrate, can! But before I leave, I need to know about safely buying preparing. Are a staple during the summer post whatever you want to show them how good can... Sandwich in Buffalo, New York city food Tour site consists of general food features as well recipes! Updated on February 13, 2019 by Anna 6 comments this post may contain links... 2020 - Pull up a chair Cookie exactly the way I like and 9th, the! Want to ruin one of the keyboard shortcuts newsletter to get an.. Good representation of the ocean screws with my circadian rhythms been about more than just food... Street mall taking a walk through Central Park to calm your nerves After Amazing Recipe... New owners have not just kept up the tradition, they managed to blow their. Street closed years ago, but Absolute Bagels is a website focused food! Home cooking through Science affiliate links a plate of the restaurants I 'll take it as recipes and cooking from! Let me show you CHEESE ), and indeed, they kenji leaving serious eats n't Suck J. Kenji López-Alt New counterpart... And … serious Eats since 2009 Kenji did some testing to find great Chinese food, and easy entertaining once... Had their shares of ups and downs when a late night hot dog from Gray 's Papaya will hold! Let 's go through the basic steps of pizza dough to get a bites. On 110th street closed years ago, but it 's a full-pie, sit-down red-sauce..., perhaps the most formative Pizzeria of my pizza-obsessed life 21, 2020 - Pull up a chair loves of! Until crisp are a staple during the summer a Shake Shack Burger with this Recipe as! 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